Cite
Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach.
MLA
Wubshet, Sileshi Gizachew, et al. “Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: A Spectroscopic Approach.” Food & Bioprocess Technology, vol. 11, no. 11, Nov. 2018, pp. 2032–43. EBSCOhost, https://doi.org/10.1007/s11947-018-2161-y.
APA
Wubshet, S. G., Wold, J. P., Afseth, N. K., Böcker, U., Lindberg, D., Ihunegbo, F. N., & Måge, I. (2018). Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach. Food & Bioprocess Technology, 11(11), 2032–2043. https://doi.org/10.1007/s11947-018-2161-y
Chicago
Wubshet, Sileshi Gizachew, Jens Petter Wold, Nils Kristian Afseth, Ulrike Böcker, Diana Lindberg, Felicia Nkem Ihunegbo, and Ingrid Måge. 2018. “Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: A Spectroscopic Approach.” Food & Bioprocess Technology 11 (11): 2032–43. doi:10.1007/s11947-018-2161-y.